Cargill has appointed Brian Sikes as its chief operating officer (COO), a role in which he will also serve as a management director on the company’s board.
Sikes joined Cargill in 1991 and has held a number of leadership positions in the company’s protein business in North America and Europe.
In 2019, Sikes joined Cargill’s executive team, leading the company’s global protein and salt businesses.
Cargill says that under Sikes’ leadership, it has expanded its protein offerings around the world, as well as launched its BeefUp Sustainability initiative.
“Brian is always thinking about our customers and innovative solutions that will exceed their expectations today and in the future,” said David MacLennan, Cargill’s chairman and CEO.
“Equally so, he’s a people-first leader, with an unwavering commitment to health and safety, and builds diverse, inclusive teams that deliver strong results.
“This combination of a growth mindset and strength of leadership will help lead Cargill forward as we fulfil our purpose to nourish the world in a safe, responsible and sustainable way.”
Cargill recently acquired ProPortion Foods, a US manufacturer of meat products including portion control steaks and marinated ready-to-grill meats.
By Antonia Garrett Peel
International Flavors & Fragrances (IFF) has announced the appointment of Frank Clyburn as CEO and member of the board of directors, effective 14 February 2022. Clyburn, who will step down from his position as executive VP and president of human health at Merck & Co, succeeds current IFF CEO Andreas Fibig
Jack Link’s-owned meat snacking brand Peperami has launched new chorizo five-packs to add to its extensive snack portfolio. The new chorizo sticks are made with 100% pork, packed with protein, contain 99 calories and are unpasteurised to maintain a fuller flavour — providing a shelf life of over six months.
While foam is certainly desirable in the bathtub or on beer, preventing foam – for example in industrial processes – is a much-discussed topic. A team of researchers at the Max Planck Institute for Polymer Research has now shown that so-called “superamphiphobic surfaces” can be used to prevent foaming.